Extract Homebrew Beer Recipes | Page 519 | Browse 30,000+ at Brewer's Friend

Author:

linda

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2015 1:31 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 12:38 AM

Notes:

Author:

Sweendogg

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2016 8:00 PM

Notes: OG 1.054 at 6 gallons.

Author:

Terry Locke

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2018 4:29 PM

Notes: Posted on 06/13/2017 by Sue Solari
Posted in Beer Recipe
Featuring Mecca Grade Malt and Crosby Hops
Description: Oregon Super Dank is our indigenous NW
style ale. This beer features Opal 44, an estate grown malt from Mecca Grade that adds a subtle note of toffee and enough malt character to provide a backbone for the resinous Willamette Valley hops grown by Crosby Hop
Farm. The beer is finished off with a West Coast ale strain, which ferments quick and clean, creating an infinitely drinkable yet profoundly flavorful go-to beer.

Malt
7 lb. Extra Light Liquid Malt Extract

1 lb. Mecca Grade Opal 44 Malt

(crushed grains in steeping bag)

Hops

1 oz. Crosby Hop Farms Nugget

2 oz. Crosby Hop Farms Centennial

1 oz. Crosby Hop Farms Amarillo

1 oz. Crosby Hop Farms Comet

Yeast

BRY-97 American West Coast

(Liquid Yeast Alternative- Imperial Yeast, Buckman)

You will also need

4 oz. Priming Sugar for bottling

5 Hop Steeping Bags

Optional-1 Whirflock Tablet (to clarify beer)

ABV= 4.9

IBU= 55

OG= 1.048

FG= 1.010

SRM= 10

On Brew Day

Heat 2.5 gallons of good quality water
Steep crushed grains in steeping bag for 20-30 minutes or until the water reaches 170. Remove grains and compost.
Bring to a boil and remove from heat. Add liquid and/ or Dry Malt extract and stir to dissolve. The liquid is now called wort. Return liquid to a boil, watching carefully for boil overs.
Hop Schedule:

A standard hop schedule tells you when to add your hops to the kettle throughout the one hour boiling time. Hops added

at 60 minutes are boiled for the entire hour. Hops added at 15 minutes are added when there are 15 minutes remaining in the boil. Etc.

Use one ounce of hop pellets per steeping bag and tie a knot at the top- allowing as much room as possible for the hops to expand inside the bag.
1 oz. Nugget @ 60 min.

1 oz. Centennial @ 15 min.

(Add the Whirflock tablet at 15 min.)

1 oz. Amarillo @ 1 min.

1 oz. Comet, @ 1 min.

1oz. Centennial @ 1 min.

Chill wort to 100 degrees as fast as possible. If you do not have a wort chiller, set the kettle in an ice bath in your sink.
While the wort is chilling, sanitize fermenting equipment, carboy, stopper, airlock, funnel, etc.
Add 2.5 gal. cold clean water to primary fermenter. Pour chilled wort into fermenter and top off with more cold water to reach 5 gallons.
Aerate wort by putting a stopper in the carboy and rocking it back and forth for several minutes.
Optional- take a specific gravity reading using a triple scale hydrometer and hydrometer jar. The reading should be approximately 1.048 Record the number as your OG (original gravity)
Pitch your yeast when the wort is at room temperature (60-75 degrees.) Fill airlock with water or sanitizer to the fill line and seal fermenter.

Primary Fermentation

You will begin to see activity in the fermenter within 48 hours. A foamy cap will develop on the top of the beer and bubbles will escape through the airlock. Over the next several days the activity will begin to slow down. Primary fermentation typically lasts one to two weeks. Optional- rack the beer into a sanitized carboy being careful to leave behind any sediment. Leave the beer in this secondary fermenter for an additional one to two more weeks.

Bottling and Beyond

Fermentation is finished when the final gravity (FG) reads approximately 1.010, but the timing at this stage is flexible. When you are ready to bottle your beer, make a simple syrup by combing 4 oz. of priming sugar in a cup or two of water on the stove. Let this cool to room temperature. Sanitize your bottling equipment (Fifty 12 oz. bottles, auto-siphon, tubing, bottle filler, and bottle caps) and add the sugar to the sanitized bottling bucket. Siphon your beer into the bottling bucket to mix thoroughly with the priming sugar and then siphon the beer into your bottles and cap. Your beer will be ready to drink after conditioning for two weeks at room temperature.

Author:

S0rceress0

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2018 10:50 PM

Notes:

Author:

cheech226

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2018 5:49 PM

Notes:

Author:

Rick H.

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2023 9:19 PM

Notes:

Author:

Futuretrust

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2018 5:40 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.254

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2022 2:31 AM

Notes:

Author:

Boil Size: 1.125 Litres

Boil Time: N/A

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 6.9 g

Creation Date: 5/7/2020 2:41 AM

Notes: ingredients:

200 gm of honey
1.125 litre of water
0.3 gm of Yeast
Yeast nutrients

Ginger, Tea and Lemon Zest - 100ml.

Ferment at 20 deg centigrade for 7 days.

Then, Priming Sugar. with 6 gm of white sugar for 1.125 liter of Mead and bottle for 14 days.

Ready to drink~~

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2020 8:52 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2021 2:24 PM

Notes:

Author:

JMJ

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 11/15/2024 2:17 AM

Notes:

Author:

Boil Size: 12.88 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2024 2:00 PM

Notes: Recipe # 1 had 1 oz of all three hop varieties in WP.
Recipe # 2 had 2 oz of all three in WP.
Recipe # 3 had 3 oz of all three in WP.

# 2 and 3 both had low OGs so hard to tell.

After acid addition Mash PH 5.65

Hop aroma is good on all batches and improved on 2 and 3 however could be boosted. Need to trial possible recipe # 2 with doubling dry hop additions.

Review
Color is spot on. Nice honey color alcohol needs to be higher but shouldve been fine and balanced had the mill gap not of been off.
Future recipe could trial more classic west coast with Columbus,
Centennial, and Cascade. Or possibly 100% Simcoe or Nelson Beer.

Author:

BeefyStewBrews

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2022 10:29 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/30/2021 1:54 AM

Notes:

Author:

Garth Brews

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 100g

Creation Date: 2/6/2019 10:35 AM

Notes:

Author:

jspirko

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2018 10:53 PM

Notes: Prepare your palate for flavors both copious and complex -- from tart and sour to subtle and sweet, thanks to the cherry puree added as a late addition in this kettle-sour.

1. Heat 2.5 gallons of water
2. Bring to a boil, add fermentables.
3. Boil wort for 5 mins to sanitize, then cool to 75-95 degrees.
4. Once cooled to 75-95 degrees, add Omega OYL-605 Lactobacillus Blend.
5. Let wort with Lactobacillus rest at the same temperature in the boil kettle for up to 3 days (depending on taste). More days = more sour.
6. Once soured to taste, bring wort to boil (to kill lactobacillus bacteria) and continue the brewing process.

Author:

scottm5462

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2016 4:43 PM

Notes:

Author:

cds0ae

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2016 7:04 PM

Notes: